Ingredients (4 servings):
600 g pork fillet
1 small can Apricot (420g)
3 spring onions
Oil
Salt
Pepper
1-2 teaspoon curry
ΒΌ l chicken broth
Rice
2-3 tablespoons of soy
sauce
Sugar
Cornstarch
20 g butter
150g peas
Preparation:
Cook the rice according to package directions.
Cut the pork into strips.
Drain the apricots and collect the juice. Cut the fruits in half.
Wash, clean and cut the spring onions into rings.
Fry the meat in hot oil and remove from the pan, salt and pepper.
Add the spring onions to the pan together with the curry powder and fry in the meat juices. Pour the broth. Cook for about 5 minutes.
Season the sauce with soy sauce, salt, pepper and sugar, bring to the boil, add cornstarch and stir into a gravy.
Add the meat and the apricots.
In a pan, melt the butter, add the peas, cover and cook for 4 minutes. Add the rice, season with salt and pepper, serve with the
meat.